From the Block
For 99% of human history, people cooked in animal fats. Then seed oils took over. Now tallow is coming back — and the science is on its side.
The supermarket shows you 30% of an animal. The other 70% — cheeks, ox tail, neck, marrow — is often the best bit.
Boneless is convenient. Bone-in is better. Here’s the science of why — and when convenient is fine.
“Grass-fed” is on a lot of labels. Most of the time it doesn’t mean what people think. Here’s the plain version.
